Gluten and Dairy Free Tuscan Bread Soup

Gluten and Dairy Free Tuscan Bread Soup

I have a love affair with Italy. I’ve had the opportunity to travel there pre-celiac as well as post-celiac diagnosis and have fallen more in love with the people, the culture and the food each time I visit.The food is simple, fresh, and so delicious.
One of the recipes I brought home with me on my last trip was, surprisingly, bread soup. Yes, it can be made with gluten free bread and is every bit as delicious as when using gluten-filled bread.

It is chock full of vegetables and perfect for a fall afternoon or light dinner. It’s also a great way to use up those last remaining zucchini from your garden.

Tuscan Bread Soup

1 leek, chopped
3 carrots, chopped
2 small zucchini, chopped
3 stalks of celery, chopped
Large bunch kale, chopped
1 10 ounce can cannellini beans (or white northern beans)
1 clove garlic, minced
1 tsp basil
1/2 tsp oregano
1 tsp parsley
1/4 tsp pepper
1 tsp sea salt
1 tbsp tomato paste
8 cups chicken stock
1/4 cup olive oil
4-5 slices gluten free bread (Udi’s, Rudi’s or homemade bread work best)

In a large stockpot, heat olive oil and saute leek, celery, and garlic for 2-3 minutes. Add all vegetables and 1-2 cups of chicken broth, cover, and bring to a simmer. Add the remaining broth, canned beans, tomato paste, and seasonings. Continue to simmer on low for 45-60 minutes. Break the gluten free bread into large chunks and place into stockpot of soup. Stir until the bread starts to thicken the soup. Remove from heat.

This soup can be enjoyed immediately, but it tastes even better the next day…and the day after…and the day after that. When re-heating, you can add more chicken stock if it seems to thick.

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